Fried mushrooms on frisée with aioli
easy
25 mins
25 mins
Ingredients
- 1 Garlic clove
- 1 Egg Yolk
- 7-10 Tbsp grated peel of 1/2
- 7-10 Tbsp untreated lemon
- 1 TABLESPOON Lemon juice
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper or
- 7-10 Tbsp Lemon Pepper
- 250 ml Oil
- 125 g Frisée salad
- 1 medium sized tomato
- 2 TABLESPOONS White wine vinegar
- 1 pinch Sugar
- 8 big white mushrooms
- 7-10 Tbsp (350-400 g)
- 20-30 g Butter or margarine
- 4 discs Baguette
Directions
- 1
Peel the garlic and press it into a bowl with a garlic press or chop it finely. Add egg yolk, lemon peel and lemon juice, salt and pepper. Stir with the whisk of the hand mixer until creamy. Gradually add the oil, except for 2 tablespoons. Place in a cool place for a short time.
- 2
Clean, wash and drain the salad well. Halve the tomato, remove seeds and dice finely. Arrange lettuce and diced tomatoes on 4 plates. For the vinaigrette, mix vinegar with salt, pepper and sugar. Beat 1-2 tablespoons of oil into the vinegar and spread over the salad. Clean the mushrooms and unscrew the stems. Heat the fat in a pan and fry the mushrooms for 4-5 minutes. Season with salt and pepper and distribute on the prepared plates. Add 1-2 tablespoons of aioli to each of the mushroom heads and serve immediately with fresh baguette.
- 3
Beat 1-2 tablespoons of oil into the vinegar and spread over the salad. Clean the mushrooms and unscrew the stems. Heat the fat in a pan and fry the mushrooms for 4-5 minutes. Season with salt and pepper and distribute on the prepared plates. Add 1-2 tablespoons of aioli to each of the mushroom heads and serve immediately with fresh baguette. Use the rest of the aioli for other purposes (keeps in the fridge for 1-2 days)
- 4
Preparation time 25-30 minutes
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